Effect of the Use of Different Lactic Starters on the Microbiological and Physicochemical Characteristics of Naturally Black Table Olives of Gemlik Cultivar

Abstract

The effect of different lactic acid bacteria cultures on the physicochemical and microbiological characteristics of brined black olives of Gemlik cultivar at low fermentation temperature was studied. Fermentation was carried out according to the traditional Gemlik method with modifications like low salt concentration and lactic starter addition. The brines with 7% salt concentration were inoculated with lactic acid bacteria (Lactobacillus brevis, Leuconostoc cremoris and L. paramesenteroides), which were previously isolated from olive fruits at low temperatures and a commercial strain of Lb. plantarum. Fermentation procedures were carried out at controlled temperatures (between 10-12C). Lactic acid bacteria survival was accompanied by yeast development, no Pseudomonas and Enterobacter species were detected in all treatments during fermentation. The highest total titratable acidity, lowest pH and least yeast growth were determined at the brines and fermentation products, which were inoculated with L. cremoris. PRACTICAL APPLICATIONSThe use of suitable starter cultures is necessary to improve the microbiological control of the naturally black table olive process, help to standardize the fermentation, increase the lactic acid yield and accordingly provide the production of olives with high quality. The requirements mentioned for starter cultures include a rapid and predominant growth, homofermentative metabo-1 Corresponding

Fruit and Oil Characteristics of Olive Candidate Cultivars from Turkey

“…Fruit weight and flesh to seed ratio of 21 olive candidate cultivars were reported of 2.0-5.6 g and 3.6-8.1 (Padula et al, 2008). The current results were close to Kumral et al (2009), Seyran (2009 and Padula et al (2008), but lesser than those of Zeinanloo (2006). According to flesh to seed ratio, 'GU358', 'GT009', 'GE110' and 'GE061' proved to have registration potential, while according to fruit weight and flesh to seed ratio 'ME015', 'BK013' and 'GE366' enhanced the highest potential for table olive production.…”

“…Dry matter content of olive genotypes was determined between 30.05% ('ME015') and 51.35% ('GE181'). When compared with the results of Tanılgan et al (2007) and Kumral et al (2009), fruits of 'BK013', 'LE003', 'ME015' and 'GU323' genotypes (cultivar candidates) had lower dry matter content while the others had higher values.…”

“…Fruit weight and flesh to seed ratio of standard national olive cultivars 'Ayvalik' and 'Gemlik' were 4.39 g; 3.55 g and 4.68; 4.97 (Table 2). Kumral et al (2009) and Seyran (2009) determined weight of the 'Gemlik' fruit of 3.5 and 3.9 g. Zeinanloo (2006) reported fruit weight of olive genotypes between 5.69-9.03 g, which were obtained within an olive breeding study. Fruit weight and flesh to seed ratio of 21 olive candidate cultivars were reported of 2.0-5.6 g and 3.6-8.1 (Padula et al, 2008).…”

Use of Lactobacillus plantarum and Glucose to Control the Fermentation of “Bella di Cerignola” Table Olives, a Traditional Variety of Apulian Region (Southern Italy)

“…The use of selected strains for the fermentation of table olives has been proposed extensively in the past by different researchers (Sánchez and others 2001; De Castro and others 2002; Leal‐Sánchez and others 2003; Sabatini and others 2008; Kumral and others 2009; Arroyo‐López and others 2009); the strains used belong to the species Lb. plantarum , Lb.…”

Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey

“…This cultivar is a variety with a high flesh:pit ratio (6:1–7:1), thin peel, aromatic taste and a smooth and round shape (Kumral et al . , ; Erten and Tanguler, ; Erten et al . , ).…”